天香樓
地址: 尖沙咀柯士甸路18號C
電話: 2366-2414
各位請留心,這店是位於柯士甸路,不是柯士甸道。第一次步進大名鼎鼎的天香樓,真是有種朝聖的心情,向聞此店是名人飯堂,常覺它高不可攀似的。年頭酒經月刊曾在此辦美酒佳餚宴,可惜報名太遲額滿了,碰巧有食友發起是次聚會,當然不能再錯過。
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店子不大,只放得下數張檯,以木屏風隔開。舊式吊燈照著天香樓的大招牌,古老中式食肆的模樣,沒有金碧輝煌的裝飾或者故作新潮簡約,大家來,為的只是美味的食物。
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四碟冷盤是、素鵝、肴肉、醬鴨。
素鵝的腐皮新鮮柔軟,沒可怕的油益味。
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這道菜其中一個賣點是刀功細緻,馬蘭頭和豆干刴得極幼。馬蘭頭有很獨特而濃烈的味道,如一位性格剛烈的佳人一樣,看你是否懂得欣賞。
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友人說肴肉是豬手肉及豬皮絲做成的肉凍,可點鎮江醋和薑絲同吃。
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因為不太會吃鴨肉,所以只覺這醬鴨沒什麼特色。
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佳餚配美酒,兩斤八年陳花雕,芳香淳厚,回味甘、香、甜,如一道暖流由喉頭慢慢流入肺腑。
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龍井蝦仁是第一個高潮,河蝦賣相雪白大粒,入口爽脆鮮美又帶茶香,後來在灣仔的老上海吃這菜,高下立見。
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本來最沒期望的爆鱔背原來最有驚喜,向來不太愛吃鱔,怕腥又怕多骨。可是這鱔片肉厚又新鮮,炸得外脆內嫩,不會乾爭爭,醬汁濃而不膩,上檯好一會也仍香脆。
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雞骨醬是以醬油生爆鮮雞斬件,雞件肉嫩多汁非常入味。我是外省妹,不喜廣東白切雞、菜膽雞,反較愛這些味道濃烈一些的做法。
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煙薰黃魚是這晚第二個高潮,上檯時的煙薰香味真是"隔離檯都嗅得到"。黃魚用荷葉包著以茶葉煙薰 ,香味濃郁,魚大條多肉少骨,新鮮肥美,價錢可也不便宜,盛惠一千零八十大元。
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鹹肉小棠菜相比下較平凡,茨汁略嫌厚身。
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椒鹽田雞腿塊頭可媲美KFC的雞腿,肉汁豐富,椒鹽惹味但不會蓋掩了田雞的鮮。很少吃田雞,因怕寄生虫,但田雞腿是天香樓其中一道名菜,沒理由不試,果然沒讓我失望。友人說以前的煙薰田雞腿更精彩,他是曾經滄海,所以不點這菜吃。
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來天香樓不能不點東坡肉,甘香肥美入口即溶,冒死也食了好些肥肉,但一點也不覺肥膩,只盎內的肉汁已可送一大碗白飯
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砂鍋餛飩鴨,火腿鹹香,湯清又鮮甜,雖放了一整只鴨子燉,這湯很清,一丁點也不肥膩!雪白的魚丸更是神奇,入口像豆花一般滑溜,不用細嚼即可吞下去。一大鍋湯,一檯十人每人可分至少三碗。
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甜品是桂花酒釀鮮果丸子,配搭有點新奇,但味道不錯。
天香樓真值得一生人去嚐一次,十分滿足之餘每位 $600。
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